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How to Make Water Kefir Soda (Recipe)

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Katie Wells

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How to make healthy probiotic water kefir natural soda
Wellness Mama » Blog » Recipes » How to Make Water Kefir Soda (Recipe)

It’s a probiotic… it’s a carbonated drink… it’s water kefir!

I started making this as part of my mission to get more probiotics in our diet and it has worked like a charm! The kids love it and ask for it each morning.

Water Kefir Culture

You will need one unusual ingredient for this recipe: water kefir cultures (also called water kefir grains). They aren’t really grains, but are a symbiotic colony of beneficial bacteria that create probiotics and enzymes during the process of breaking down natural sugar.

I got my water kefir grains from this family-owned company. You’ll also need…

Equipment Needed

  • Glass jar (1 quart or half gallon)
  • Wooden spoon for stirring (avoid metal)
  • Towel, cheesecloth, or coffee filter to cover jar
  • Rubber band
How to make healthy probiotic water kefir natural soda

How to Make Water Kefir Soda (Recipe)

A healthy probiotic-rich drink that you can make quickly and easily at home for pennies.
Prep Time 5 minutes
Total Time 5 minutes
Author Katie Wells
Print Recipe Pin Recipe

Servings

4 +

Ingredients

Instructions

  • In a half gallon size glass jar, dissolve the sugar in a small amount of hot water. If you plan on making the full half gallon you will need ½ cup of sugar. If you are only filling the jar halfway then you only need ¼ cup of sugar. 
  • When the sugar is dissolved, fill the rest of the jar with cool filtered water and make sure the water is not warm. It must be at room temperature!
  • Add the hydrated water kefir grains.
  • Cover with a towel, cheesecloth, or coffee filter and rubber band to keep out insects and small children.
  • Leave on the counter (preferably at 70-75°F) for 24-48 hours.
  • After 48 hours, strain the water kefir grains through a bamboo or non-metal mesh strainer pouring the liquid into another container. I use a half gallon jar for the first process then strain into two quart size jars.
  • Restart the process by dissolving more sugar in water, adding cool water, and adding the same kefir grains. 
  • To make the water kefir carbonated, pour a couple ounces of fruit juice such as grape, pomegranate, apple, or cherry into the water kefir you just strained. I don’t recommend citrus for this part, as it makes stringy yeast-like things that are not tasty!
  • Once you’ve added the juice, cover the jars tightly with an airtight lid and leave on the counter n additional 1-3 days before drinking or refrigerating.
  • Repeat the process!

Notes

The longer you let your kefir ferment, the more sugar ferments out. So if you’re limiting carbs, I recommend fermenting for the full 48 hours. Don’t leave it longer than that though or it can starve the grains, which need sugar to live!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

My Favorite Kefir Variations

  • After the first fermentation, cap the water kefir without adding any juice and leave on the counter. After two days, put in refrigerator and add vanilla extract before drinking — tastes like cream soda!
  • Add lemon juice and drink right after the first fermentation — tastes like lemonade!
  • Do the second fermentation with grape, apple, cherry, or pomegranate for a fizzy fruit flavored soda.
  • Add raisins or prune juice for the second fermentation — tastes like Dr. Pepper.
  • Make a grape or berry flavored second fermentation and mix with iced herbal tea for a carbonated fruity iced tea drink.
  • Add pineapple juice after the first fermentation, but drink right away — don’t allow to ferment or it gets slimy!

Water Kefir Recipe Video Tutorial

This video that explains this in more detail and gives step by step instructions. You can also check out Cultures for Health to find the supplies to make water kefir soda and other great fermented probiotic-rich foods and drinks!

Have you ever made water kefir? What’s your favorite flavor?

Water Kefir is a naturally fizzy fermented drink that is full of probiotics and enzymes for a delicious and healthy drink!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

337 responses to “How to Make Water Kefir Soda (Recipe)”

  1. Teresa Avatar
    Teresa

    I got my kefir grains and have been making the water kefir for a few weeks now. At first they worked great then they didn’t work so well for a few batches and I figured it was due to the tiny bit of real salt I added (for minerals). I switched back to the egg shell method and it was producing some great kefir soda, but this last batch I made smelled like feet. I have been cleaning the glass jar with water thinking the soap might leave a residue that would harm the kefir, but now I am wondering if I caused some kind of pathogen by not cleaning properly between batches?

    Reply
  2. Sarah Avatar
    Sarah

    I’m a little confused, you say to cover with a breathable cover (towel, coffee filter) but the package of kefir grains (powder) I have says put in a jar with a lid. Which is better?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      For the first ferment, a light cover like a towel, for the secondary to make it bubbly, a lid…

      Reply
  3. Hazel Avatar
    Hazel

    I like the fact that you “brew” your water without the added figs or raisins, but they can be added later. Recently I purchased some grains so I can make this water for my daughter who has a damaged liver due to prescribed medicines over many years, which took their toll on her liver. She cannot tolerate dairy and she refuses to drink my Kombucha tea which has helped me keep the swelling out of my legs and ankles. The water seems like something she can be comfortable with.
    Thank you for your interesting site.

    Reply
  4. Erica Avatar
    Erica

    I want to start incorporating water kefir in our home, but I’m not sure how to start. How much water kefir do you start drinking each day and how much for the kids? I have an 8 and a 5 year old, and will have a newborn in February. I can’t find any info on quantities and would love your help. Love your website!!

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      We started with about half a cup each, including the kids, and now I just let everyone drink as much as they want…

      Reply
  5. Tracey Black Avatar
    Tracey Black

    I’m so glad you posted this. My son has digestive issues and kefir was recommended to us but he hates kefir milk. I never thought about kefir water soda. I’m definitely giving this a try. Thanks!

    Reply
  6. Catherine Peisher Knight Avatar
    Catherine Peisher Knight

    A couple of questions: the sucrose is converted to fructose. While this doesn’t impact blood sugar, isn’t fructose worse for you overall? Second, do you have an idea how much sugar might be left after a full fermentation time period? I am still in a weight-loss phase but I do want more ways of getting probiotics in my diet. (I also want more to drink than water) will drinking this hold back my efforts?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      I think that both of those are addressed on the site with the cultures (link above)

      Reply
  7. Margo Shackelford Avatar
    Margo Shackelford

    Thanks!! Someone shared Kefir grains with me. It was raw milk based, now coconut milk based. Can I removea section & make it a water based Kefir?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      Unfortunately they don’t switch from milk to water well at all…

      Reply
      1. Katy Avatar
        Katy

        i switched some to water and they work just fine. only thing is that they don’t grow. i think it’s the same with the coconut milk though also. i switched mine more than 6 months ago and they are still working just as well as at first. in fact, about 3 months ago i added more so i could make larger quantities of water kefir.

        Reply
      1. Pamela Avatar
        Pamela

        How do you best care for your kefir grains? Also, I’ve seen others suggest using honey, but you stated that it was “anti-bacterial” correct? I’ve just started using kefir grains and it doesn’t seem like there is much carbonation at all, though there is fermentation. I initially made the mistake of adding the sugar to the water without dissolving it in warm water first, before I found your video. Would that have affected the grains?

        Reply
          1. Lareaux Avatar
            Lareaux

            Hello Katie,

            I am a new kefir user, but a long-time kombucha user. Picking up on how to make kombucha seemed really easy for me, with no knowledge on the topic (except from a bottle, at the health food store) – and seemed to have great luck with it, to where I have multiple kombuchas and scobies, of varying degrees all over the house. I like the low-maintenance aspect of the kombucha process.

            However, I am not having a good time with kefir, and want to give up. My water kefir was purchased from Amazon; they arrived in good health and began multiplying quickly after 1 full cycle. Everything seemed to go well: purified water, melted sweetener (1st attempt: molasses, 2nd attempt: brown sugar, 3rd attempt: organic raw sugar, 4th attempt: organic coconut sugar), left in rubber-band secured coffee filtered covered mason jars for 24 hours (with slight micro-bubbles erupting from bottom of jar, when kefir water is moved, and then more “sugar-water” of the using the type used for the initial 24 hour attempt, and then this solution separated from kefir and poured into “swing-top” glass bottles, and left out for another 24-48 hours. Every attempt has yielded an end result that smells – BAD. Thinking that my sensitive smell was causing me to be too picky, I forced myself to take a sip and IMMEDIATELY spat it out. It was horrible, and tasted like something that should not be consumed – like mold, with a faint hint of alcohol (this happened whether I waited 24 or 48 hours for the 2nd fermentation), and no carbonation.

            If it matters, I live in northwest Florida. The kefir was kept in room temperatures between 70-75 degrees.

            Since I have given up, I have put my kefir in the fridge, and occasionally add sugar to the kefir’s solution, and it is still multiplying nicely.

            Based on what I hear others saying about their successful kefir, I want to try again – but don’t want to continue wasting money and product.

            So, that being said:

            1) What exactly am I doing wrong?
            2) What should kefir taste like? What should my senses be experiencing when I taste a proper, successful kefir?
            3) What are the things that I should be avoiding, or being sure is happening throughout the kefir soda process?

            I appreciate any/all advice, input and/or recommendations. Thanks ahead of time.

          2. Katie - Wellness Mama Avatar
            Katie – Wellness Mama

            Was the taste any different based on which sugar you used? I’ve had the best result with raw sugar and not coconut sugar or any other type. I found that using organic sugar and a tiny amount of molasses was a good mix. I’m wondering if the molasses in the first run gave too much sulfur and changed the taste. i’d try washing the grains carefully with clean water and making another batch with just the raw sugar. I’d discard that batch and then try to the second batch made the same way.

  9. Kristy Kelley Avatar
    Kristy Kelley

    May sound like a silly question but when getting filtered water for these recipes, how to you know the filtered water doesn’t have chlorine or fluoride Does just buying the jugs of filtered water at the grocery store work, I don’t think they say on the labels? We have a water filter on our fridge but it doesn’t filter out these things. I don’t want reverse osmosis water because of lack of minerals. We are eventually going to get a full house filtration system to eliminate chlorine and fluoride but that might not be for a few months.

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      You could actually use distilled. We use reverse osmosis for the water kefir, etc since we have it, but any should work. The spring and drinking waters in the stores do have chlorine and fluoride though.

      Reply
      1. Justin Killebrew Avatar
        Justin Killebrew

        Chlorine is used in processing spring water, but is then later completely removed. Fluoride is still found in most RO water, dependent on the source, but is not commonly used in spring water. I find that spring water works best for water kefir due to the high mineral content.

        Reply
      2. Jamie Avatar
        Jamie

        We also have a reverse osmosis filter. I’m now thinking we should supplement our water with trace minerals. How do you do that? Do you have any brands you recommend? Thank you for your website and all the great information you share!

        Reply
        1. Jenn Avatar
          Jenn

          I use a brand called concentrace mineral. They are in a small bottle and are liquid. I got them locally from a healthfood store but I know you can get them online. I use them because of the RO water. Hope this helps!

          Reply
        2. Daisy Avatar
          Daisy

          I also have an R/O filter and was worried about having minerals stripped out of my body. I like that it’s clean – but I don’t want it to clean out my minerals! 🙂 Anyway, I used the drops at first, but I didn’t know exactly how much to do with each thing I was using (what if it was only a cup of water? I still wanted minerals but I couldn’t do half of a drop or less.), so I found a different mechanism for getting the minerals without me even having to think about it. I found a company based in California (I think) that has a remineralization filter that attaches to your R/O system – it works with all of them. The name of the company is called Vitev and the thing is called REMIN. I have been very happy with it. It is easy to put in, easy to change out. They have good customer support, too. I recommend them if you don’t want to do the drops. Anyway, just my $0.02!

          Reply
    2. Annie Avatar
      Annie

      4 stars
      I’ve been successfully using store-brand spring water sweetened with processed dark brown sugar to make my kefir for two years and have had no problems at all. Just have to remember to burp the second ferment.
      I also cultured organic coconut water sweetened with raw sugar which caused the kefir grains to grow so rapidly (quadrupling in 2 days in my under-70-degree home) that I actually put it in the refrigerator to slow them down – and it did continue to culture in there!
      For those unable to source kefir grains, either dairy or water, there is an international list of people willing to share their excess for local pickup, the cost of postage or maybe a little more at torontoadvisors.com/suppliers. There’s something about kefir that invites sharing. 🙂

      Reply
    3. Christina Avatar
      Christina

      Kristy Kelley – this is off topic but can you reference a good house system to remove chloride/fluoride for a water system? They are so darn expensive! RO I don’t like either due to lack of minerals.

      Reply
      1. Laura Avatar
        Laura

        Can you get rid of fluoride without RO? I didn’t think so. I think Dr. Mercola just adds Himalayan salt to his for minerals. That’s what we might do when we get ours.

        Reply
          1. Rachel Avatar
            Rachel

            Did you hear about Black Mica by Adya? I read about it yesterday in internet. The mineral was found by Japanese. It claims it can clarify fluoride Chloride and heavy metals in water and change them into something human bodies can expel them. I wonder if it can be trusted.

  10. Milliann Johnson Avatar
    Milliann Johnson

    Can U tell me if the process eats up all the sugar? (after 1st ferment not after additions)

    Reply
  11. Chris Avatar
    Chris

    Does the acidity in kefir harm our teeth? How much kefir might be too much in a day? I have been making and drinking kefir made with milk and seem to be getting good results with my GERD issues. My sons won’t drink it because of the tartness. I think they may like this if I use the word “soda”!

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      From everything I’ve seen as long as you have good oral health this won’t harm your teeth at all… It actually isn’t very acidic either

      Reply
      1. Melissa Nowack Avatar
        Melissa Nowack

        I just discovered aqua kefir at Trader Joe’s last week and love it! I’ve been making kombucha for a couple years but recently got tired of trying to balance the “fermented” flavor. Sometimes I would get a strong flavor that I didn’t like and other times I didn’t.

        I’m wondering if you have ever gotten that with this recipe? I could convince my whole family to drink this if it doesn’t have that flavor in it.

        Also, how long can you use the same “grains”? Do they create more over time like the kombucha scoby? Or would I need to purchase them again every few months? Sooo many questions!

        Reply
        1. Jenni Wilson Avatar
          Jenni Wilson

          5 stars
          You can keep using the same batch, as long as it doesn’t starve for too long that it dies. I used mine for at least 2 years. It does multiply. And the fermented taste is not very strong, like it is in kombucha. My kids loved this soda!

          Reply
  12. Vicki Avatar
    Vicki

    Should you add lemon and other dried fruit for the first fermentation?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      It can actually mess up the grains if used with them, but is fine after for the second ferment.

      Reply
  13. Oriana Avatar
    Oriana

    Hi, Kefir soda is an absolute godsend.  I have a very imbalanced digestive system and the use of probiotics is life changing, I can’t stress that enough. Thank you very much for helping spread this knowledge to others! However, I’ve been making my own kefir soda and I have a problem… my latest batches (using the finest ingredients) aren’t carbonating!    First I was using a simple Apricot nectar from a can plus some lemon juice. no preservatives but not organic and had added sugar. still, i got some carbonation. next i used an all natural, no preservative fruit punch of apple cherry pear and grape…a little fizzier but not as great. then i got an all organic, no added sugar, no preservative pomegranate cherry lime juice and…NO carbonation. wha? I always leave my 1st and 2nd ferments for 24-30 hours. should I try leaving them longer? are my grains dead? I’m confused! Thanks!!!

    Reply
    1. Nick Avatar
      Nick

      Sometimes the carbonation is just slow to come. I have noticed that if I add a bit (1 tsp per quart) of honey to the SECOND fermentation then it kicks the yeast in butt and says, “Wake up!” Also, if your house is < 70 degrees then you might have to let it ferment longer/ move it to a warmer spot. Another thing to think about is sealing the second fermentation tight. I usually let mine ferment for 24 hours unsealed and for 12-18 hours sealed tight, to lock in the bubbles. This makes an incredibly fizzy beverage, especially when paired with fresh berries or juice!

      Reply
      1. Kelly Avatar
        Kelly

        This is yeast based? Wouldn’t that defeat the purpose of a probiotic? I thought yeast caused candida overgrowth?

        Reply
  14. Jena Demarco Avatar
    Jena Demarco

    I have been doing water kefir for about 6 months now and I have noticed some things and wondered if you had any thoughts on them. I really like it with lemon, but with the price of lemons and not wanting to go to the store so often with my 3 youngsters I bought some organic lemon juice. I feel good about the source and feel its an ok substitute, but I noticed my kefir doesn’t get bubbly with it. Is that bad? Do you think it’s killing the good stuff? I would really love to get your opion.

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      It is probably fine to use, especially if its organic. There is probably more available sugar in fresh juice, so that is why it gets bubblier. As long as you aren’t adding the juice to the ferment with the kefir grains, it should still be high in good bacteria…

      Reply
    2. Maurice Avatar
      Maurice

      Lemon is not used as a flavor, it is used to feed the grains. They get a lot of what they are after from the skin, that is why lemon juice is not as good.

      Reply
    1. Wellness Mama Avatar
      Wellness Mama

      You can add it but it doesn’t have quite the same chemical composition to completely replace the sugar…

      Reply
    2. Wellness Mama Avatar
      Wellness Mama

      You can add it but it doesn’t have quite the same chemical composition to completely replace the sugar…

      Reply
      1. Nick Avatar
        Nick

        It also tastes incredibly strong. I have used 1/4 Tbs. Molasses in conjunction with other sugar fuels, just for the mineral content.

        Reply
  16. Carrie Saagim Avatar
    Carrie Saagim

    where can I get the kefir grain at? What kind od store do I got to?

    Reply
    2. Saba Avatar
      Saba

      5 stars
      I found them from a wonderful company called Keysands and they delivered well. I have just begun my first batch.

      Reply
      1. Brenda Avatar
        Brenda

        5 stars
        Keysands is great! I lost my grains during a move – they had lasted for 2 years. I ordered again from Keysands. Customer Service is great and the grains are healthy.

        Reply
    3. Rochelle Watters Avatar
      Rochelle Watters

      Check Craigslist! People give it away or sell healthy fresh kefir grains for next to nothing- just bring a container… it’s part of “kefir culture” to share the good health with others. Vancouver BC CL has about 20 listings at the moment! It’s really caught on and it’s a great way to share your ever multiplying grains.

      Reply
  17. Deborah Wilson Avatar
    Deborah Wilson

    Just an FYI… I started drinking kefir water about two weeks ago and now have my first yeast infection in 5 years. Saw my chiro/nutritionist and kefir is the culprit. He said there are 700 types of probiotics and not all of us respond favorably to them. 🙁 Even “good” probiotics can mess up your flora. I just say this in case other woman experience the dame thing and don’t consider it might be the kefir cause it’s a probiotic.

    Reply
    1. Sarah Avatar
      Sarah

      Could that possibly be a ‘healing crisis’ or some kind of detox reaction/flare up? I have read that if you already have an imbalance you’re likely to feel worse before u feel better, it’s like the ‘bad’ bacteria is protesting =)

      Reply
      1. Samantha Avatar
        Samantha

        Wondering the same thing as it’s what happened to me also.

        Reply
    2. Nicole Avatar
      Nicole

      5 stars
      Interesting about your yeast infection. My first infection dragged on for 6 months until I discovered water kefir.

      But you’re right, people are not one size fits all!

      Reply
  18. Kelly Dolan Glass Avatar
    Kelly Dolan Glass

    I’ve tried several batches of water kefir, but my kids don’t like it (and to be honest, neither do I). Mine tastes very alcoholic, like bad wine. Not at all like the fizzy fruit soda that I tried from the woman who gave me the grains.  Any idea what I’m doing wrong?

    Reply
    1. Ivana Jiménez Juárez Avatar
      Ivana Jiménez Juárez

      If it tastes too alcoholic, you’re probably leaving them for too long (or it’s warmer there, as temperature accelerates the process). Try leaving the grains+sugar water for 24 hours at room temperature, then filtering the kefir grains out, adding fruit juice and putting it in the fridge (instead of outside) for a day.

      Reply
  19. Sarah Smith Avatar
    Sarah Smith

    We’ve been enjoying water kefir soda for a few months now, but I’ve never tried adding juice and doing a second ferment.  We usually drink it with fresh lemon juice squeezed in, but a second ferment would certainly be more convenient. Thanks for the tips on what juices work best!  Have you ever tried using strawberries/strawberry juice for the second ferment? Just curious as we’re swimming in strawberries from our garden right now.

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      I haven’t tried it because our strawberries aren’t producing yet, but
      I’ve had friends who added in sliced strawberries or strawberry juice
      and they said it was great!

      Reply
      1. Sarah Smith Avatar
        Sarah Smith

         Thanks!  I’ll try it with the batch that is fermenting right now!

        Reply
      2. Christy Irelandis Avatar
        Christy Irelandis

        I’m wondering how much juice to add to the water keifer and also what is the difference between first and second fermentation?

        Reply
      3. Christy Irelandis Avatar
        Christy Irelandis

        Sorry, I just noticed your recipe says a couple of ounces for the fruit juice?

        Reply
  20. Lisa Avatar
    Lisa

    Can’t wait to try this! I’ve made water kefir before, but never using the method you describe. Thanks for sharing (found you at FBF). Blessings, ~Lisa

    Reply
    1. Noreen Hobbs Avatar
      Noreen Hobbs

      Hi.
      My friend has recently given me some kefir plant and now I am trying to grow it. But is seems to have died…..how can i tell if it is still alive.

      Reply
    2. Noreen Avatar
      Noreen

      Hi I’m not sure that this is the right place to post this comment??
      I have been struggling to make kefir water for about 2 months now….I have traveled a lot.
      But i have finally got to the point where i can see some new clear grains. But my drink does not seem to be carbonating at all or just a very little. why is that. Not even in the second fermentation. In our country we are now in winter. Could that be the cause?

      Reply
      1. Shelli Avatar
        Shelli

        Go to the cultures for health website for help. The kefir grains must be fed enough sugar water to be healthy….sometimes every 24 hours until they get healthy again. Read the information on that website and it will help you a lot.

        Reply
      2. Grant Claycomb Avatar
        Grant Claycomb

        I brew my water Keifer in a sealed canning jar (wire clamp kind 1 liter) and add dried cranberries. 2 days on the countertop then leaved sealed and place in refrige until needed. After I’m ready for it, I keep it in a wire clamped bottle to hold carbination.

        Reply
      3. Betsy Avatar
        Betsy

        I use swing top bottles for my second firementation and either a little bit of dried fruit (peaches or pineapple are our favorites), or one half can of nectar (like the soda cans) in each 34 oz bottle. It’s important if you use the swing too bottles to use bottles that are round in the bottom and not square, as the square ones have a tendency to explode.

        Reply
    3. Amber Avatar
      Amber

      In the recipe you say avoid metal strainer but…I can’t seem to find a mesh strainer that isn’t metal. I mean all the strainers I find are metal or plastic but as far as small strainers go there isn’t a mesh one that is not metal.

      Reply
      1. Ling Avatar
        Ling

        I started making kefir drink two ago. I checked everywhere to find a non-metal strainer, places like Macy’s, whole food, target, bath bed and beyond … But none of them has it. Finally, I went to a chinese store in Chinatown, Manhattan nyc. I found a pack of three plastic strainers with nylon nets, costed only $1.19. Their sizes are 3 1/4 , 4 1/2 and 6 inches.

        Reply
      2. Ashley Avatar
        Ashley

        I just placed a cheese cloth over my metal/mesh strainer and it hasn’t harmed the grains at all. Plus it makes transferring the grains easier.

        Reply
      4. Pete Avatar
        Pete

        I found a set of three plastic mesh strainers (just cheap-y ones) at Walmart for under $2

        Reply
      6. Heather Avatar
        Heather

        Silicone works great. Bed Bath and Beyond has a small one with tiny holes (not as fine as metal, but works great).

        Reply
      8. Carrie Avatar
        Carrie

        Try WalMart for mesh strainers.. They have a set of four mesh strainers small to large sizes

        Reply
      10. Andrea Avatar
        Andrea

        5 stars
        I use a cheesecloth to cover with a rubber band, and found just pouring it into another glass jar for the second fermentation works well. Then I take off cheesecloth (after tapping any grains down into original jar), add the sugar water to grains, move the cheesecloth to a dry part and put rubber band back onand repeat 🙂 saves me a step, once I lost my plastic strainer moving from Denver to Austin! 🙂

        Reply
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